Chicken And Vegetable Noodle Soup

Lindsay says: Everybody knows that chicken noodle soup is good for the soul - and for growing children! This version sneaks in some healthy vegetables too. You can use any pasta that you have on hand, and in fact younger children find the soup easier to eat with something like farfalle or pasta bows than the traditional egg "noodle".

Ingredients:

1 3-4 pound chicken, skinned and cut into chunks, or 4 skinless, boneless chicken breasts, chopped.
2 1/12 cups sliced carrots
2 cups sliced celery
1 small onion, peeled and chopped
1 teaspoon ground black pepper
1 can sweet corn kernels, drained or 1 cup frozen sweet corn kernels, defrosted
3/4 cup uncooked pasta or thin egg noodles
Salt and black pepper to taste

Either:

Approximately 4 tablespoons chicken bouillon granules (more or less to suit taste)
Water to cover ingredients

Or:

1 quart home-made chicken stock (topped up with more water if necessary)

Instructions:

Place the chicken, onion, celery and stock into a large saucepan and bring to the boil. Reduce the heat and simmer until the chicken is done (the length of time this takes will depend on what kind of chicken you are using and the size of the pieces).

Remove the chicken and set aside to cool, then remove the bones (if necessary) and cut into small pieces or shred. Bring the stock back up to the boil and add the pasta (check the recommended cooking time), carrots and sweet corn. Add the chicken pieces back to the pot just before the pasta is done.

More Chicken Recipes

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